Caramel Filled Brownies Recipe

Indulge in decadent homemade Caramel Filled Brownies! This recipe, adapted from the beloved Mrs. Fields cookbook, creates moist, intensely chocolatey brownies with a gooey caramel swirl that will leave you wanting more. Making the caramel from scratch adds a touch of homemade magic, resulting in a flavor explosion that's totally worth the extra effort. Prepare to be amazed by these rich, intensely flavorful brownies – the perfect treat for any occasion!

Prep Time 30 mins
Cook Time 95 mins
Calories 266.7 kcal
Protein 7g
Rating 4.7 (3 Reviews)
Caramel Filled Brownies 21

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Caramel Filled Brownies

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How to Make Caramel Filled Brownies

  1. Preheat oven to 325°F (160°C).
  2. Grease an 8x8 inch baking pan.
  3. In a small saucepan, melt 6 ounces (170g) of semi-sweet chocolate and 1/2 cup (113g) unsalted butter over low heat, stirring constantly until smooth.
  4. Remove from heat and set aside to cool slightly.
  5. In a large bowl, beat 3 large eggs using an electric mixer on high speed until slightly thickened.
  6. Gradually add 1 1/2 cups (300g) granulated sugar, beating until well combined.
  7. Add 1 teaspoon vanilla extract and mix well.
  8. Add the cooled chocolate-butter mixture and beat on medium speed until evenly incorporated.
  9. In a separate bowl, whisk together 1 cup (125g) all-purpose flour and a pinch of salt.
  10. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  11. Pour half of the brownie batter into the prepared pan and spread evenly.
  12. Bake for 15-20 minutes, or until the edges are set and the center is slightly soft.
  13. While the first layer bakes, prepare the caramel: In a heavy saucepan, combine 1/4 cup (57g) unsalted butter, 1/3 cup (65g) packed light brown sugar, and 1/4 cup (60ml) light corn syrup.
  14. Cook over medium heat, stirring constantly, until the sugar dissolves completely.
  15. Increase heat to high and boil for 1 1/2 minutes, stirring constantly, until the mixture thickens slightly.
  16. Remove from heat and stir in 1/4 cup (60ml) heavy cream. Set aside to keep warm.
  17. Spread the warm caramel evenly over the baked brownie layer.
  18. Pour the remaining brownie batter over the caramel layer and smooth the top.
  19. Bake for an additional 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  20. Let the brownies cool completely in the pan before cutting into squares.
  21. Serve chilled for the ultimate brownie experience!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

96g

Fat

39g

Carbs

12g